Ingredients:

Idaho® Potato Pretzel Tots

• 20 cups Idaho® Russet Potato, fresh, grated
• 5 eggs, whisked
• 1¼ teaspoons salt
• 5 tablespoon Litehouse® Italian Herb Blend
• 7½ cups Idahoan® Tater Tumblers mix (not hydrated)
• 8¾ cups all-purpose flour

Poaching Water

• 6 tablespoons baking soda
• 24 cups water

Molasses Glaze

• 2 cups corn syrup
• 6 tablespoons molasses

Honey Butter Glaze

• 2 cups unsalted butter
• 2 cups clover honey
• ½ cup powdered sugar
• Vegetable oil, for frying
• Fresh herbs, for garnish

Directions:

Tots

1. Combine grated potatoes, eggs, salt, herbs and Tater Tumblers mix.
2. Fold in the flour and mix until thoroughly combined.
3. Form into ½ ounce rectangle tots. For bulk preparation use a portion scoop.
4. Bring the poaching water to a boil with the baking soda and poach tots until they float, about 3 minutes.
5. Transfer to a wire rack or false bottom lined sheet pan to drain.
6. Cool then toss with molasses glaze and bake at 350°F for 15 minutes.
7. Reserve under refrigeration until ready to use.

Molasses Glaze

1. Whisk together the molasses and corn syrup in a small bowl.

Honey Butter Glaze

1. Melt butter in a saucepan and then add the honey and powdered sugar. Mix to combine.
2. Bring to a gentle simmer, then remove from heat.

Assembly

1. Preheat fryer to 350°F.
2. Fry tots for 2-3 minutes or until golden brown.
3. Toss the tots in the honey butter glaze with fresh herbs and serve immediately.